Hors d’Oeuvre

Saute’ of Local Morels and Chives in a Basket of Parmigiano Reggiano

Prosciutto Wrapped Asparagus with Herbed Vinaigrette

Roasted Heirloom Tomato and Mozzarella Bruschetta

Dungeness Crab Cakes with Cilantro Cumin Remoulade

Local Elk Sausage Quesadillas with Crème Fraiche

Smoked Pheasant and Wild Leeks in Crispy Phyllo Cups

Braised Pork and Cilantro Pot Stickers with Spicy Orange Dipping Sauce

Roasted Root Vegetable Pot Stickers with Cashews and Sherry Plum Dipping Sauce

Day Boat Sea Scallop Tempura with Roasted Bell Pepper Aioli

Asian Marinated Beef Tenderloin Satays with Hoisin Sauce

Organic Curried Chicken Breast Satay with Basil Peanut Sauce

Mini Apple Endive Salads with Local Trout and Fresh Tarragon Chevre’

Sockeye Salmon Tartare on Crispy Rice Chips with Avocado and Pickled Ginger

Crispy Vegetable Spring Rolls with Dipping Sauce from Local Honey

Five Spice Duck Breast Wonton Cups

Shrimp and Scallop Ceviche with Avocado and Tomato Concasse’

Cauliflower Panna Cotta with Osetra Caviar

Marinated and Grilled Vegetable Crudite Platter

Raw Vegetable Crudite Platter with Assorted Dips

Spinach and Artichoke Gratin with Warm French Bread

Smoked Sockeye Salmon Platter with Crostinis, Capers, and Accompaniments

Seared Loin of Ahi with Spicy Mustard and Sesame Crackers

Imported and Domestic Gourmet Cheese Platter with Crackers and Port Wine Reduction

Fresh Fruit Display